Sweet and Spicy Coca-Cola Chicken Wings

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Ingredients

For the wings

• 4 lbs chicken wings, drummettes and flats separated
• 3 tablespoons olive oil
• Kosher salt
• Black pepper

For the sauce

• 1 1/2 cups Coca-Cola
• 3/4 cup dark brown sugar
• 2/3 cup tomato paste
• 5 garlic cloves, crushed
• 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon kosher salt 

Directions

Prepare the wings:

1. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil. 
2. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides. 
3. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.) 

Make the sauce

1. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired. 
2. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

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Crispy Baked Chicken Wings

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Ingredients

• 5 pounds chicken wings
• 1 1/2 Tbs baking powder
• 2 Tbs vegetable oil
• 1/2 Tbs kosher salt Or less, see note
• 1/2 tsp freshly ground black pepper

Ginger Soy Glaze:

• 1/4 cup honey
• 2 tablespoons low sodium soy sauce Use low sodium or it will be too salty
• 1 1/2 tsps minced garlic
• 1 1/2 tsp minced ginger
• 1/4 cup water

Instructions

Wings instructions:

1. Preheat oven to 250°F. And place on rack at the lowest setting, and one near the top.
2. Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings.
3. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper, and toss to coat evenly. Note: Some have complained the wings are too salty, adjust to preference, but remember salt is needed to help dry out the skin and get crispy wings.
4. Line a tray with foil, and set a wire rack inside the rimmed baking sheets.
5. Brush rack with vegetable oil, or spray with cooking oil. Place the wings on the baking tray in a single layer with the skin side up. It will be a tight fit, use two sheets if needed.
6. Brush wings with remaining oil. Or spray with cooking spray
7. Bake wings at 250 for 30 minutes at the lowest oven rack setting, this will help to help render the fat.
8. After 30 minutes, increase temperature to 400 degrees, and move wings up to the top of the oven. Bake an additional 45-50 minutes until cooked through and skin is crispy, and wings are golden brown. Optional: Flip once during baking
9. Once baked, remove wings from pan, and toss in a bowl to coat with sauce of choice
10. Return to baking sheet rack, bake for 5-6 minutes until glaze is lightly caramelized.

Ginger Soy Sauce:

1. Bring all ingredients to a boil in a small saucepan, stirring to dissolve honey. Taste, and adjust as desired, such as adding sweetener.
2. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes.

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JUICY OVEN BAKED CHICKEN BREAST RECIPE

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INGREDIENTS

• 4 (7 to 8 oz) boneless, skinless chicken breasts
• 2 tsp olive oil
• 3 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin

INSTRUCTIONS

1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. 
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

NOTES

If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

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Amish Sugar Cookies

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Ingredients

• 1 cup butter softened
• 1 cup vegetable or canola oil
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 2 tsp. vanilla
• 4 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar

Instructions

1. In a large mixing bowl, beat the butter, oil, and sugars until combined. 
2. Beat in eggs and vanilla. 
3. In a large bowl, whisk together flour, baking soda, and cream of tartar. 
4. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light! 
5. Line baking sheets with parchment paper or silicone baking mats. 
6. Drop dough by rounded teaspoonfuls onto baking sheets. 
7. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned. 
8. Remove to wire racks to cool.

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Homemade Brownie Mix

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INGREDIENTS

• 1 cup (200g) granulated sugar
• 1/3 cup (40g) unsweetened cocoa powder sifted
• 1/2 cup (64g) all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder

WET INGREDIENTS

• 1/2 cup (113g) butter melted then cooled
• 2 eggs room temperature
• 1 tsp. McCormick vanilla

INSTRUCTIONS

1. Sift together all dry ingredients. Place into a jar or airtight container.
2. On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."

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Italian Almond Cookies

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Ingredients

• 1 cup all purpose flour
• 1/2 cup + 1 tablespoon almond flour
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/3 cup + 1 1/2 tablespoon butter* (softened)
• 1/2 teaspoon vanilla**
• *I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.
• **You can substitute with almond flavouring or use both, if you like a stronger flavour add 1 teaspoon.

Instructions

1. In a large bowl whisk together the flours and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough is also very easy to make with a Food Processor.
2. Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.
3. Pre-heat oven to 350 F (180C) and line cookie sheets with parchment paper.
4. Remove the dough from the fridge and on a lightly floured flat surface roll into a 1/4 inch (1/2 cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).
5. Place cookies on prepared cookie sheet and bake for approximately 6 minutes (for mini cookies) approximately 8 - 10 minutes for larger. Do not let the cookies brown.  Let cool on cookie sheet, then dust with powdered / icing sugar.  Enjoy!

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PEANUT BUTTER RICE KRISPIE BARS

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INGREDIENTS

• 300 grams (approximately 30) Oreo cookies
• 115 grams (1/2 cup or 1 stick) unsalted butter, melted
• 200 grams (1 and 1/3 cup) good quality milk chocolate
• 200 grams (1 and 1/3 cup) good quality dark chocolate
• 125 grams (1/2 cup) smooth peanut butter
• 120 grams (3 cups) Rice Krispies or Rice Bubbles

INSTRUCTIONS

1. Lightly grease and line an 8 inch square pan with baking or parchment paper, ensuring two sides overhang. Add Oreo cookies to food processor and whiz until crushed into fine crumbs. Pour over butter and mix well. Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
2. Add milk chocolate and dark chocolate to a heat-proof bowl and melt in the microwave, stirring every 20 seconds. Add peanut butter and stir until smooth. Pop back in the microwave until smooth if it’s still lumpy.
3. Add rice cereal to a large bowl. Pour over melted chocolate mixture. Stir quickly to completely cover cereal in chocolate. Pour over Oreo crust and smooth the top with a small spatula or the back of a dessert spoon.
4. Place in the fridge for 1 hour or until set. Cut into squares and store slice in the fridge.

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